Adding Blueberries to Batter:
Minimize streaking by gently folding fresh or frozen berries into batter at the end of the mix cycle. Add IQF blueberries to batters while frozen; do not over mix. Bake immediately to prevent color leeching.

Avoid Blueberry Drop:
Spread half of the batter in the pan, then all the blueberries, and top with remaining batter. Or, coat blueberries with flour or starch before stirring into batter. One reason blueberries sink is because the specific gravity may be too low. Increase specific gravity by using a thicker, denser batter. Another reason might be that too much air has been incorporated into the batter: avoid over blending during the first stage of creaming.

Keep the Beautiful Blues:
The secret to beautiful colored berries in baked goods is proper pH. Blueberries turn reddish when exposed to acids, such as lemon juice and vinegar. Blueberries turn greenish-blue in a batter that has too much baking soda, which creates an alkaline environment.